Recipes

6 T. baking cocoa plus 2 T. oil, mixed (or 2 squares or envelopes (2-oz.) unsweetened chocolate)
1/2 cup butter, softened
1 cup sugar
2 eggs
1 t. vanilla
1/2 cup unsifted flour
1/2 t. baking powder
Topping:
1 cup chilled whipping cream
1/3 cup packed brown sugar
2-3 T. instant coffee
Shaved chocolate or chocolate curls

In a large saucepan, melt butter and chocolate or cocoa and oil over low heat. Remove from heat. Blend in sugar. Beat in eggs, one at a time. Stir in remaining ingredients. Divide batter in half and pour into 2 greased round layer cake pans. Bake 20 minutes at 350°. Cool 5 to 10 minutes in pan. Turn brownies out of pan and cool completely on wire racks.

In a small chilled mixing bowl beat whipping cream, brown sugar and coffee until stiff peaks form. Spread 1/2 cup whipped cream mixture between layers. Frost with remaining whipped cream mixture. Sprinkle with chocolate. Refrigerate at least 1 hour. Serve chilled. Yield 10 to 12 servings.